Carrot Cake With Maple Cream Cheese Icing

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

There’s nothing better to end an outdoor feast than a stately, moist carrot cake covered with a rich cream cheese icing. This version gets a gentle update with the addition of freshly grated ginger in the cake batter and some maple syrup in the icing.

Ingredients

• Butter for greasing pan
• 2   cups all-purpose flour, plus extra for flouring pan
• 2   teaspoons baking soda
• 1   teaspoon salt
• 1   teaspoon ground cinnamon
• 2   cups sugar
• 1¼ cups canola oil
• 4   large eggs
• 3   cups grated peeled carrots
• 1¼ cups coarsely chopped walnuts
• 2   tablespoons minced peeled fresh ginger
• 10   ounces cream cheese at room temperature
• 5   tablespoons unsalted butter at room temperature
• 2½ cups confectioners’ sugar
• ¼  cup pure maple syrup
• 12   walnut halves for garnish

Directions

1. Arrange an oven rack at center position and preheat oven to 350 degrees F.
2. Butter two 9-inch cake pans.
3. Line bottom of pans with waxed paper cut to fit.
4. Butter and flour paper; tap out excess flour.
5. TO MAKE THE CAKE: Whisk flour, baking soda, salt, and cinnamon in a medium bowl to blend.
6. Whisk sugar and oil in a separate large bowl until well blended.
7. Whisk eggs into sugar, 1 at a time.
8. Add flour mixture and stir until blended.
9. Stir in carrots, walnuts, and ginger.
10. Divide batter between prepared pans.
11. Bake cakes until a tester inserted into center comes out clean, about 40 minutes.
12. Cool cakes in pans 15 minutes.
13. Turn out onto racks.
14. Peel off waxed paper and cool cakes completely.
15. TO MAKE THE ICING: Using an electric mixer on medium speed, beat cream cheese and butter in a large bowl until light and fluffy.
16. Add confectioners’ sugar and beat on low speed until well blended.
17. Beat in maple syrup.
18. Chill until just firm enough to spread, about 30 minutes.
19. To assemble, place a cake layer on a cake plate or platter.
20. Spread with ¾ cup icing.
21. Top with second layer and spread remaining icing over entire cake.
22. Arrange walnut halves evenly around top edge of cake. (Cake can be made 1 day ahead. Store in an air-tight container; chill. Let stand at room temperature 30 minutes before serving.)

YIELD: SERVES 12